Dulce de Leche Dark Chocolate Entremet Mousse Cake
Dark Chocolate Mousse, Almond Dacquoise, Dulce de Leche, Chocolate Sable and Dark Chocolate Mirror Glaze
Published: March 10th, 2022 | Last Updated: March 13th, 2022
This Dulce de Leche Entremet mousse cake is deliciously nutty. It features a creamy layer of dulce de leche which pairs perfectly with the almond dacquoise and satisfying dark chocolate mousse.
Makes enough for a large 24cm entremet.
Dulce de Leche
- 400g sweetened condensed milk
Dark Chocolate Mirror Glaze
- 5 gelatin sheets bloomed in cold water
- 240ml water
- 200ml heavy cream (35% fat)
- 300g sugar
- 100g sifted cocoa powder
- 65g liquid glucose
- 200g egg whites
- 70g caster sugar
- 200g icing sugar
- 180g almond meal
- 80g chopped almonds
Dark Chocolate Mousse
- 145g heavy cream (35% fat)
- 145g whole milk
- 30g invert sugar (can be replaced with regular sugar or glucose)
- 340g 70% dark chocolate
- 545g semi whipped cream (reserved in fridge)
Chocolate sable base
- 300g cake flour (can be replaced with all purpose flour)
- 100g almond meal
- 32g cocoa powder
- 3g fine salt
- 200g unsalted butter diced / cold
- 100g icing sugar
- 48g eggs
Special Tools used for this Recipe
Sous vide machine
The sous vide machine is used in this recipe to make the dulce de leche. The sous-vide machine provides a fool-proof way to cook the condensed milk at the right temperature for long periods. A sous vide machine works by keeping a bath of water at a constant temperature which is needed for a long period of time to create the dulce de leche.
The sous vide machine can also be used for a whole range of other dessert and savoury applications. It can help achieve a perfectly set creme brulee, flan or even temper chocolate.
The stand mixer is a great tool in this recipe to help you do something in parallel (since there’s lots to do!). It is used to whip up the cream for the chocolate mousse, to create the meringue in the almond dacquoise and to make the chocolate sable dough.
The stand mixer is an investment, but it is used in countless dessert applications such as meringues, cake and cookie batters and choux pastry. We recommend a good quality stand mixer such as this one which will last through years of dessert making.
The hand blender (a.k.a, immersion blender or stick blender) in this recipe, is used to create a perfect emulsion of the chocolate and cream in the dark chocolate mousse. It is also used to make sure the glaze is completely smooth, emulsified to achieve that perfect mirror shine and so that the colour is evenly incorporated.
The hand blender is one of our most used tools. It is used in so many recipes and techniques and helps you achieve perfect emulsions.
Two days before - Dulce de leche
Dulce de Leche
- Transfer condensed milk to a glass canning jar and cook with sous vide at 85°C for 15 hours or until desired color is reached.
- Cool quickly in an ice bath and refrigerate.
One day before - Glaze, dacquoise, insert, entremet body, sable dough
Dark Chocolate Mirror Glaze
- Bring water, cream, sugar, cocoa and glucose to a simmer.
- Remove from the heat and add in bloomed gelatin once bubbles have resided.
- Blend with a hand blender until smooth, being careful not to introduce bubbles.
- Strain through a fine sieve and touch plastic wrap to surface and reserve in the fridge until ready to use.
- Whip egg whites in a stand mixer fitted with a whisk attachment on medium speed. Once white and foamy (just before soft peaks) gradually add the caster sugar and continue whipping until stiff peaks.
- Meanwhile mix the icing sugar and almond meal and pass through a sieve.
- Gently fold the whipped egg whites into the sifted mixture.
- Spread into a 1.5-2cm layer on a lined baking tray.
- Generously sprinkle chopped almonds over the dacquoise. Remove any excess nuts.
- Bake at 160°C for 40 minutes.
- Allow to cool completely and cut into desired shapes.
Assembling the Entremet Insert
- Using a ring mould, add a layer of the dacquoise followed by a layer of dulce de leche, followed by another layer of dacquoise.
- Reserve in the freezer
Dark Chocolate Mousse and Entremet Body
- Boil the cream, milk and invert sugar
- Pour over the chocolate and emulsify with a hand blender to make a ganache.
- Gently fold in semi whipped cream once the ganache has reached 40-45°C
- Pour into moulds and place the entremet insert.
- Allow to freeze completely in the freezer overnight.
Chocolate Sable Dough
- Sift together the almond meal, flour and cocoa powder.
- Separately, sift the icing sugar to remove any lumps.
- With a stand mixer fitted with the paddle attachment on the lowest speed, mix together the flour, almond, cocoa powder, salt and butter until evenly combined and a slightly moist sandy texture is reached.
- Add the icing sugar and eggs and continue mixing until the dough just comes together.
- Roll the sable to roughly 1cm thickness between two sheets of plastic.
- Tightly wrap dough with plastic and reserve in the fridge to rest (ideally overnight)
On the day - Baking the sable, glazing and assembly
Baking the Sable
- Remove the plastic wrap from the dough and place between two sheets of parchment paper. Roll out evenly to 3mm.
- Cut out disk using a ring cutter and reserve in fridge for 20 minutes
- Bake at 160°C for 15 minutes or until fully baked and fragrant.
- Allow to cool at room temperature.
Glazing and Assembly
- Unmould the entremet body and return to the freezer until glaze is ready
- Reheat glaze to around 30°C
- Remove the entremet from the freezer and place on a wire rack or stand over a tray lined with plastic wrap (to catch excess glaze).
- Glaze the cake immediately, coating all sides.
- Once glaze has stopped dropping, cut off the excess and place glazed entremet onto the sable base.
- Decorate as desired.
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